2 tablespoon of runny honey or agave nectar if you’d like to keep these vegan

How it's made:

1. Preheat the oven to 220 degrees F. Line a baking sheet with parchment paper and smear a bit of olive oil on it. Set aside.

2. Place the eggplant pieces in a large bowl and sprinkle with a bit of salt. Cover the pieces with the plant-based milk. Let the eggplant sit for an hour so that the bitterness can draw out.

3. Pour the corn grits/polenta into a shallow dish. Stir a good pinch of salt into the polenta. Arrange the soaked eggplant, dish of polenta, and lined baking sheet beside each other. Shake off excess milk from eggplant pieces and roll/press them in the polenta. Transfer coated pieces to the prepared baking sheet. Repeat with remaining eggplant. Drizzle the coated pieces with olive oil and slide the sheet into the oven.

4. Bake eggplant bites for 15-25 minutes, flipping them over once. Once done, remove from the oven and sprinkle bites with lime zest, flaky sea salt, honey and lime juice.